Gochujang Spiced Vegan Chicken, Mushrooms & Rice

Okay guys, so I have just discovered the easiest, peasiest Asian style vegan dinner recipe on the planet. Maybe discover is a strong word, but I happened upon a few similar recipes that were decidedly not vegan and decided that they had the makings of a super delicious lazy vegan dinner.

Why lazy? Well, put simply, the past couple years have been exhausting. Not only did we move to a place with limited vegan food options right before 2019 got under way, but the only improvements in my small-ish town have been in terms of vegan options at the grocery store.

That means more cooking. More experimenting with vegan recipes. More time in the kitchen.

Which I love.

Mostly.

But it would be nice, every once in a while, to go out where someone else does the cooking. Where there are appetizers and cocktails and maybe even dessert before the bill.

But that’s not on the table unless we schlep all the way to Bucharest which…no.

So, anyway…here is yet another lazy vegan recipe. Gochujang spiced vegan chicken & rice.

Vegan chicken & rice, Asian style.

When I say easy vegan recipe, I mean emphasis on EASY. The ingredient list in this recipe is short and sweet.

Vegan Egg Roll in a Bowl

Hello fellow foodies! I’m going to keep today’s post short and sweet because like my American followers, I am gifting myself with a vegan Thanksgiving feast. It’s been a few years since I’ve done the whole Thanksgiving meal but my Romanian in-laws are excited-ish so I have a bit of work to do.

But first, Egg Roll in a Bowl.

Why?

That’s simple. It has been an uphill battle to find vegan egg roll wrappers at stores here and online. Okay, they are abundant online but as much as I love egg rolls, I don’t need 125 wrappers. Then I stumbled upon thousands of vegan recipes for egg roll bowl and egg roll in a bowl and I thought to myself, “Why not?”

So now you are all caught up.

Easy vegan egg roll bowl

The best thing about having all the yummy goodness of an egg roll but in a bowl on a bed of rice? No deep frying, no air frying, no frying involved. At all.

So how do you make this deconstructed vegan egg roll recipe?

Vegan Seafood Pasta ~ King Oyster Scallops & Creamy Garlic Wine Pasta

Well I’ve finally done it. I have jumped on the bandwagon to try a dish that I have REALLY been looking forward to trying on my own, while all the vegan bloggers in the world have been able to try this dish. I’m not jealous or bitter, not at all, but I have to tell you that I was seriously stoked when my partner and I were strolling the produce section at Metro (Romania’s version of Costco) and what did I happen upon but King Oyster mushrooms!

Instantly I knew that this was my moment. My chance to see if these King Oyster vegan scallops were as tasty and amazing as they seemed.

They are. No, they’re not. They are better, but only if you’re not expecting for a mushroom to taste like a creature that lives in the sea.

But I did it. Yay, I frickin’ did it y’all!

How to make vegan scallops & pasta.

There are two schools of thought–apparently–when it comes to making these vegan scallops. Some have advised slicing the mushrooms and marinating them overnight while others say that thirty minutes or more will suffice.

Aloo Keema ~ Vegan Mince & Potato Curry Recipe

I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.

And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.

The flavors of the dish really appealed to me so I figured, why not?

Vegan Aloo Keema ~ Mince & Potato Curry

As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.

One Pot Vegan Italian Sausage Bake

We have to eat. It’s a necessity for all that messy breathing, heart beating, brain function stuff. But that doesn’t mean we always have the time, the mental or physical energy to spend thirty minutes in the kitchen whipping up something nutritious and delicious.

You can opt for nutritious only, but what would be the point?

One of my favorite things to create when I’m not in the mood to cook, is a one pot meal. You can prep as you go, rinsing, chopping and weighing the food before tossing it into a casserole dish. Season everything together and toss, then all you have to do is pop it in the oven.

Alternately, you can cook any one pot vegan meal on a baking sheet if you want to diversify the flavor profile of the different vegetables.

Either way, it’s a lot less dishes and the oven does all the work. Where’s the flaw in that vegan recipe?

vegan sausage and potato veggie bake

This is a one pot vegan meal that you add to the rotation because the ingredients are so simple.

Vegan Takeout Recipes ~ Mongolian Tofu & Rice

When you’re in the mood for a nice hot vegan meal that won’t have you in the kitchen all day, here’s my advice: grab a grain, a protein, a vegetable and make a quick sauce. In thirty minutes (give or take) you’ll have a delicious vegan meal that will make you feel good about yourself.

Bonus points, it’ll satisfy your hunger.

If you’re familiar with the popular Chinese takeout dish, Mongolian beef, you’ll be very happy you popped over to The Spicy Spatula today, because we have veganized this popular takeout dish and made it our very own.

The great thing about popular vegan takeout dishes, is that you can make them as simple or as complicated as you want, depending on your time constraints. As you can see from the photo above, the ingredient list isn’t all that complicated but it’s the sauce that gives this Mongolian Tofu most of the flavor.

Weird But Good Vegan Recipes: Spicy Tofu & Sauerkraut

Let’s keep it real, when it comes to cooking not every meal can be a gourmet masterpiece or the very definition of healthy and nutritious. We hope for one of those of two, but sometimes you just want what you want. Right?

That’s pretty much how this easy vegan meal came about. I felt like having something spicy but I didn’t want to go crazy with calories and I didn’t want to make something that would cost too much time in the kitchen because I was furiously trying to get my book properly formatted so the paperback could be completed.

Update/Shameless promotion: How Could I Forget is finally ready to order in paperback and digital!

Luckily for me, I found some leftover sauerkraut and decided…why the heck not? I love sauerkraut actually. I spent a part of my childhood in Wisconsin where I experienced many Oktoberfest celebrations and learned a lot about German and Polish culture. Then, I went on to spend about 8 years living in Germany, so yeah, sauerkraut is my jam! But, I’ve never used it out side of my seitan & kraut style recipes. So I did what any internet savvy home cook does, I consulted Google to find out other ways to use sauerkraut and what to pair it with.

Turns out, it makes an excellent side dish, with only a little prep time.

Since we’ve talked so much about the kraut, let’s start with that. I like to rinse it a little just so the taste isn’t quite so vinegar-y, then drain and set aside. Chop up one onion and a few cloves of garlic to saute (in oil or water) and when they start to crisp and turn brown, add the kraut. Cook until warm OR you can just turn off the stove and stir together if you want the full health benefits of fermented foods.

While the onions & garlic are cooking, you should re-hydrate your soya (TVP) if that’s what you’re using because that’s why I used in this easy vegan recipe, but you can always use whatever vegan protein floats your boat. I used the big pieces because there’s a lot of surface to cover in yummy spicy sauce and because I wanted a reason to break out my new air fryer!

While the soy chunks are in the air fryer, I added a bunch of spices to a bowl along with soy sauce and just enough olive oil to turn it into a paste/sauce that would work for a tossed coating. My spices: smoky & spicy paprika, garlic granules, ground ginger, harissa powder, piri piri, turmeric and cumin. When the timer beeps, remove the crispy vegan tofu wings and toss in the spice mixture.

If you’re my kind of vegan home cook and you tend to make foods a little on the spicier side, consider adding a cooling sauce for those in your home who don’t love spicy vegan foods the way you do.

I opted for a veggiegurt sauce with lemon juice, cumin, parsley and oregano. The hubs said it helped with the heat…a lot.

If you’re in the market for quick and easy vegan recipes, you will be happy to know that this recipe took about 30 minutes and that includes entering the ingredients into Cronometer.

What do you like to pair with your vegan hot wings?

Spicy Soya Bulgogi

Most days I know what I’m going to eat because I am a planner. I plan out the menu each week, create a corresponding grocery list complete with a few snack options for those nights I feel like munching. So yeah, I plan things.

But this week as I sat in the living room waiting for my husband to finished getting dressed while I reconciled with menu with my shopping list app, I found a video for Bulgogi, which I haven’t had since we lived in Los Angeles…a million years ago. Of course this dish was made semi-traditionally and by that, I mean it contained meat, which was no problem because I recently got my hands on Inedit brand textured soya, which I’ve used before but only the big chunks and the cubes. It’s a great dehydrated soy product that you simmer in water to hydrate and then cook per your recipe instructions.

Slowly this vegan bulgogi idea was coming together.

As with any good vegan-ized recipe, you have to be careful because although you can totally make the dish, you might have to juggle around some of the steps to make it work. Step one: get the soy granules into the water and get them going. The package says it needs 20-25 minutes but I think about 10 to 12 is sufficient.

Okay, so here’s the thing about making bulgogi. Mostly it is a spicy beef dish and home cooks like myself often use some sort of ground up product, rather than whole pieces, and you should know up front that I didn’t do a big deep dive into the history of the dish or anything so complicated. I saw a recipe on YouTube and made some adjustments for my plant based diet and weight loss goals.

Now, that’s out of the way…let’s keep going.

My ingredients: shallots, onion, scallions, ginger, Thai curry paste, piripiri peppers, ginger and portobello mushroom caps, just to enhance the satiety of the dish. Oh and I used ramen style noodles instead of rice. And four leftover grape tomatoes for the liquid and lycopene.

The mushrooms went into the skillet first so cook out some of the water before adding the soy texture, which also has some water that you’ll want to cook out for some recipes and keep for others. I planned for a spicy-ish sauce so I wanted them fairly dry. Next went the shallots, onions and ginger.

Add seasoning as you need it, later adding the garlic and tomatoes near the last few minutes of cooking. Then grab a bowl and whip up the bulgogi sauce, which for me contained: soy sauce, That curry paste, hot chili paste, harissa powder, curry, cumin and lemongrass powder. Toss in some water and cornstarch if you want a thicker sauce to coat the noodles, and dump it in the pot…but not before the noodle or rice water gets started cooking.

When you’re ready to put everything together, then you can dump the sauce into the skillet and bring to a boil Simmer until the sauce is thickened and taste for extra flavor. The sesame seeds were a last minute addition after I put the recipe into Cronometer and saw that I had some calorie wiggle room, but in total I added 5 grams of sesame seeds.

 

This is a pretty easy vegan dish to make but like many of my favorite Asian recipes, it does have a bit of prep time. There’s a lot of chopping to be done, so make time for it and you won’t regret it.

I promise!

What recipe do you want to see next? Drop a comment below.

 

Quick & Easy Spicy Vegan Mushroom Orzo

One of the things I’m guilty of doing when it comes to cooking is getting stuck in a rut. Not a bad rut, but I’ll create recipes surrounding the same ingredients, like bulgur or rice, when there are tons of other grains I could be using. It’s one of the reason I am obsessed with watching cooking shows whether it’s on YouTube or regular television. Thanks to a show with Grill Master Supreme, Bobby Flay, I was reminded of how much I enjoy orzo.

Before anyone gets upset, yes I do know that orzo is a pasta but it’s shaped like rice so I consider it both, depending on the recipe. And for this particular recipe, I used it as a plain ol’ grain.

If you’re unfamiliar with orzo, this is what it looks like, a pasta rice if you will. Anyway it is very easy to cook–boil in salted or unsalted water as the package indicates and then drain–and very versatile as you’re about to learn! But you have to make sure you season the dish properly because otherwise you’ll end up with a bland dish.

We eat a lot of mushrooms in our house. Like, a lot. Sometimes as a meat replacement in things like shredded BBQ mushroom sandwiches or a plant based mushroom bourguignon, but also just because mushrooms are delicious and go great with just about everything. So we have orzo and we have mushrooms…what else?

That’s what makes this meal so quick and easy, it has just a few ingredients: crimini mushrooms, onions, garlic and orzo. Of course you’ll have to add herbs & spices but you have those anyway so you don’t have to buy a ton of extras.

Since orzo is a pasta, I recommend cooking it separately so this isn’t a one pot meal, but it’s close enough that you can keep this vegan recipe in your back pocket for those lazy weeknights.

I didn’t use oil because mushrooms produce SO MUCH water that it really wasn’t necessary, but feel free to add it if you think you need it. I cooked the mushrooms first until most of the water had cooked out, then I added the onions (an onion & shallot blend because we’re always trying to diversify the flavor profile!) and allowed them to use some of the mushroom water to cook without sticking to the pan.

When the onions start to crisp a little around the edges, add the garlic. For this recipe I used about 8 cloves, maybe 10 because I planned to add some heat to it and the Hubs can’t handle too much heat.

For herbs & spices, I used a pinch of curry, baharrat, scotch bonnet powder and smoky paprika. These flavors when combined made this dish taste like it had been cooking for hours, which is also a great way to increase the gratitude for those you cook for!

When everything was done, I tossed it all together, using about a quarter cup of the orzo water to give the dish a hint of creaminess without adding any actual cream.

But it turns out that I added maybe one or two too many spices because I had to grab some vegan yogurt for the hubs…

Good news is that the yogurt & lime mixture was a great addition to the meal, according to him anyway so feel free to get (a little) carried away with your spice rack with the confidence that a little bit of yogurt will go a long way.

And you know I had to wash it down with something delicious…right?

Ice cold with a delicious flavor profile, I’d say this beer was created to go with a variety of mushroom dishes.

Vegan Fish Steaks & Veggie Medley

I’ve made no secret of my desire to keep my plate as plant based as possible with the exception of tofu (is tofu not plant based?) but since I went on an ordering spree a week or so ago, I decided to go all the way.

And let me tell ya, not all results were pleasant.

Enter, vegan fish steaks.

This is another gem from the folks at Vantastic Foods, which I’ve been a fan of since I tasted their soy jerky, but this particular product was chosen by The Hubs which is kind of weird since he was vegetarian for two years before going vegan while I scarfed up trout (regenbogen for those of you fluent in Deutsch!) like it was going out of business. I skipped right over the fish products page because I had no interest in them. Another reason we make such a good team.

You can probably see the biggest source of MY own displeasure just by taking a quick look at the list of ingredients. Noriblatter is German for nori sheets, as in seaweed, which I am not a fan of. I can admit that since going vegan I don’t mind it as much because I think my taste buds just didn’t enjoy the blend of nori and raw fish.

Anyway my number one problem with this product was the overwhelming fishy scent. Even when i was a meat eater I NEVER would have purchased or eaten fish that smelled like this since that means it’s bad. But for the sake of science and not wasting money, I had to give it a try and…it wasn’t bad.

It wasn’t great, but combined with seasoned vegetables, it was edible. With hot sauce.

The Hubs cooked this meal and the “steaks” were seasoned beautifully and capped off with a squeeze of fresh lemon juice which is about all you can do for filets this small. A couple minutes in a skillet and these babies are ready to eat.

The mixed curried vegetables helped mask the fishy scent, which weirdly disappeared after about five minutes. Too bad my brain couldn’t erase the smell.

I have learned a very important lesson as a vegan and I suggest that everyone makes this decision for themselves. I don’t need my vegan foods to taste like their formerly living counterparts. I like my burgers tasting like chickpeas, lentils and tofu and I’m totally fine with using plain tofu to transform a former favorite dish of mine. I stopped eating that stuff for a reason and giving me something that smells like fish only reminds me of that.

The Hubs actually liked them and later this week–maybe–I’ll show you how his fish fingers turned out. Spoiler alert: as delicious as your five year old self remembers.

I found that a ice cold red ale Beck’s was the perfect way to wash this down!

What vegan products have you tried that you wish you hadn’t?